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Flank Removal 0:42
Suet Extraction 1:50
Tri Tip 2:14
Sirloin Tip 2:50 (a 10/12 inch knife helps)
Sirloin Tip prep 3:26
Splitting the Hind Quarter 4:09
Tri-Tip Extraction 4:33
Splitting the Sirloin/Short Loin 5:10
Trimming the Short Loin 5:24
Tenderloin Extraction 6:32
Prepping the Top Sirloin 7:05
Tenderloin Prep 8:41
Round Extraction 9:14
Removing the Hip bone 10:18
Top Round Extraction 10:51
Top Round Prep 11:47
Freezing Primals13:18 (this helps with uniform cuts)
Meat cut quiz 13:23 (let’s see how you do)


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Here is the link on How to cut a front quarter of beef:
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Here is the link on How Cook a Porterhouse Steak:
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Here is the link on How to prepare the bottom round:
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Here is a link to a video on how the porterhouse got it's name:
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Thanks again for watching and let me know in the comments below if you have any future video suggestions : )

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